Pan Roasted Salmon  – Easy and Delicious

008   Sevved with baby bok choy, sauteed in sesame oil with cucumbers, ginger, soy sauce,  garlic, and rice vinegar with a dash of chili oil.


  • Oven friendly skillet or flat griddle pan — I prefer the latter
  • .011  This is a well worn pan which I use for more than pancakes.
  • a wide spatula for lifting the roasted salmon from the pan
  • a bowl for mixing the rub



  • 1 salmon fillet 3/4 lb is good for two people
  • a rub (1 tbs brown sugar, 1 tbs ground cumin, 1 tbs dry mustard, 1 tsp of kosher or sea salt, 1/4 tsp cinnamon, 1/4 tsp of cardamon) mixed thoroughly in a bowl
  • scant tbs of oil to coat the pan


Preheat oven to 350 degrees

  • Put the salmon on a plate and coat the flesh side with the rub pressing it into the flesh
  • heat the oil in the griddle pan and test it readiness
  • put the salmon flesh down in the hot pan and cook for approximately 2 minutes so the rub caramelizes

007 (2)

  • flip the salmon with the wide spatula so the skin side is on the surface of the pan
  • place the griddle pan in the oven and bake approximately 10 minutes or until the flesh is flaky
  • remove the pan, transfer the salmon to a cutting board
  • divide into two portions and plate

The skin willl usually adhere to the pan making plating easier

 This dish is great with sauteed asian vegetables or grilled asian eggplant

TIP  This pan roasting method using a flat griddle pan is great for any skin on dense fish.  I would change the rub for fish like Red Snapper or Striped Bass — Time to use your Kweer Panache !